Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    poblano peppers -- roasted, peeled
  14      up            heavy cream or yogurt
  14      up            coriander leaves -- loosely packed
   5      ars           corn
   4      ablespoons    butter
  12      edium         onion -- chopped
  12      easpoon       chili powder
  12      easpoon       cumin
  14      easpoon       turmeric
  12      up            white wine
   2 1/2  ups           chicken stock
     1/2                red bell pepper -- finely chopped
   2      ups           milk
                        saffron threads
                        chile-coriander cream

Preparation:

Quarter one poblano and chop the other. Puree the quartered poblano and coriander with the cream or yogurt and set aside. With a sharp knife remove the corn from the cobs and in a saucepan of boiling water (do not add salt) parboil the corn for 3 minutes, until just tender. Remove to a sieve and run under cold water to stop the cooking process. Set aside. In a large casserole, melt 3 tablespoons of the butter and saute the onion until soft. Add the chile powder, cumin, and turmeric and cook for another 5 minutes. Add 3/4 of the corn and the wine and continue cooking for 3 minutes. Place the corn-onion mixture with 1 cup of the stock in a processor and puree. In the casserole used for the onions, saute the chopped pepper in the remaining tablespoon of butter for 1 or 2 minutes and return the puree and the reserved corn to the casserole, add the milk and remaining stock and whisk together. To serve, reheat the soup and garnish with a few threads of saffron and the chile-coriander cream.